<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="428900" val="80864">羊角酥</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>配菜(中级)  </td>
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						    <span class="fwb">时间：</span>1小时以上						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">高粉</a></label></span><span class='right'>90克</span>
					</td><td>						<span><label class="fcbm inblok">奶粉</label></span><span class='right'>7克</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">低粉</a></label></span><span class='right'>10克</span>
					</td><td>						<span><label class="fcbm inblok">糖</label></span><span class='right'>10克</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">盐</label></span><span class='right'>2克</span>
					</td><td>						<span><label class="fcbm inblok">水</label></span><span class='right'>40克</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">蛋</a></label></span><span class='right'>10克</span>
					</td><td>						<span><label class="fcbm inblok">酵母</label></span><span class='right'>5克</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">黄油</a></label></span><span class='right'>10克</span>
					</td><td>						<span><label class="fcbm inblok">玛琪琳</label></span><span class='right'>40克</span>
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					<h2>羊角酥的做法步骤</h2>
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													<p class="p1"><span class="fwb">1.</span> 将除了黄油和玛琪琳以外的所有材料揉成团，再将材料中的黄油加入，揉均匀滚圆盖上保鲜膜放置静置备用。</p>
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													<p class="p1"><span class="fwb">2.</span> 将材料中的玛琪琳放在一个塑料袋中用擀面杖敲成薄片，将面团擀开成方形。</p>
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													<p class="p1"><span class="fwb">3.</span> 将敲成薄片的玛琪琳放入擀成方形的面皮中。</p>
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													<p class="p1"><span class="fwb">4.</span> 上下左右的面皮盖上捏紧。</p>
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													<p class="p1"><span class="fwb">5.</span> 将包裹入油的面团擀开成0.3—0.4CM的长方形。</p>
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													<p class="p1"><span class="fwb">6.</span> 对折三折后静置5分钟。</p>
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													<p class="p1"><span class="fwb">7.</span> 重复步骤5、6两次以后，对折成3折用塑料袋装起放入冰箱冷冻30分钟拿出。</p>
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													<p class="p1"><span class="fwb">8.</span> 回温5分钟，再擀成约12CM宽的长方形面皮，用切刀分割成长12CM宽8CM的长方形，再从中间由对角切开即为长三角。</p>
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													<p class="p1"><span class="fwb">9.</span> 依箭头方向卷起成牛角型，收口朝下，放入烤盘，进行第二次发酵。</p>
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													<p class="p1"><span class="fwb">10.</span> 发酵好以后烤箱预热170°中层25分钟。小羊角烤好以后，刷上蜂蜜即可。</p>
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					<h2>小贴士</h2>
					<p>想要厚厚的羊角酥除了充分发酵外，要多叠“被子”哦。</p>
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